Description
A moist cake flavored with pumpkin and warm spices, topped with a coffee-infused frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 2 tablespoons strong brewed coffee, cooled (for frosting)
- 1/2 teaspoon instant espresso powder (optional, for frosting)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
- Beat in the eggs one at a time. Stir in the pumpkin puree and buttermilk until mixed. Add the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
- Beat in the cooled coffee and espresso powder (if using) until the frosting reaches a spreadable consistency. Add more powdered sugar for a thicker frosting or a few drops of coffee for a thinner one.
- Once the cake is completely cool, spread the frosting evenly over the top.
Notes
- You can use pumpkin pie spice mix instead of individual spices.
- For a stronger coffee flavor, use 1 tablespoon of strong coffee concentrate in the frosting.
- Store leftover cake covered at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin cake, spice cake, coffee frosting, fall dessert, pumpkin spice latte